Pretzel Dumplings with Bacon Sauce and Broccoli Au Gratin

For the pretzel dumplings with bacon sauce and broccoli au gratin, coarsely break the hard pretzels, pour hot milk over them and let them soak for at least 10 minutes.

Wash the parsley, shake dry and chop finely. Peel and finely dice the shallots and sauté them in a little butter. Stir together with half of the parsley, marjoram, eggs and egg yolks to the soaked pretzel pieces, season with a pinch of salt, pepper and freshly grated nutmeg and knead well.

If the dough is very dry, you can add some milk or an egg.

Form dumplings with moistened hands and let them stand in boiling salted water for 20 minutes.

Meanwhile, wash the broccoli, separate the roses and blanch them in boiling salted water for a few minutes, then drain and rinse with cold water.

For the sauce, peel the onion and cut it into fine cubes. Sauté the diced onion, garlic and bacon in a little butter. Pour in beef broth and simmer for 10 minutes. Puree with a hand blender and stir in the remaining parsley. Season to taste with freshly ground pepper.

Layer broccoli florets in a greased baking dish, sprinkle with butter flakes and cheese and bake briefly in oven with broiler function.

Serve the pretzel dumplings with bacon sauce and broccoli au gratin.

Preparation Tip:

The pretzel dumplings with bacon sauce and broccoli au gratin are perfect to use up hard pretzels, or pretzel cookies.

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